As the temperature drops and Halifax settles comfortably into fall, I figured now would be the time to share a nice hearty comfort food. Reading week is coming up fast, along with finals and end-of-term assignments. Sometimes, we just need a warm savoury dish to ground us in the moment. There’s just something calming about a hot meal that makes even the busiest days feel just a little bit easier.
This meal comes from my childhood and was a staple weeknight meal. While I’m doing my best to avoid becoming a stereotypical sentimental online recipe blog, it’s also an easy and basic recipe that will not only fill you up, but will keep you coming back for more. I am providing the most basic iteration of the recipe, so feel free to add your own spices, vegetables or herbs to make it your own. Whether it’s a pinch of red pepper flakes for heat, some chopped broccoli for colour and added nutrition or a bread crumb coating to add some texture, this week’s dish is extremely versatile and easily adaptable to your preferences.
Recipe ingredients
● 1⁄2 pack of uncooked bacon
● 1 (796 mL) can of diced tomatoes
● 1 (156 mL) can of tomato paste
● 2 1⁄2 cups uncooked macaroni noodles
● 2 cups cheese, grated
● Pinch of salt
Preparation instructions
- Boil the macaroni in salted water.
- While the pasta is boiling, fry bacon over medium heat until fully cooked. Wrap the bacon in a paper towel to absorb grease. Save excess bacon grease in the pan.
- When the macaroni is finished cooking, strain and rinse with cold water. Combine the macaroni and tomato paste in a large casserole dish. Add diced tomatoes and mix evenly. Preheat the oven to 350 F.
- Crumble the bacon into smaller chunks and mix into the pasta — ensure that no bacon is visible for added flavour.
- Pour leftover bacon grease over pasta and sprinkle with cheese. Bake covered with tinfoil for 20 minutes. Cool slightly before serving.
- Scoop a healthy amount into your bowl and sprinkle with salt. Enjoy!
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